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I LOVE THIS RUB! ITS PERFECT! I make many blends of rub for BBQ/smoking etc., but this is now one of my favorites. You could just use the rub alone and make a wonderful meal, but I make a fresh authentic chimichurri sauce...and if you rub the steaks with this rub 1st and then baste and serve with the chimichurri...you are on a path to a memorable umami of flavors. Thank you for sharing this Andrew...definitely rates as an heirloom recipe worthy of passing down

I'm a chimichurri fanatic, so of course I had to try this. This coincidentially is my first experience with rubs (aside of course from S&P). I'm a huge fan. So far, great with tri tip and made a beautiful crust on a BBQ tip sirloin roast (tho, the roast failed due to user inexperience on a grill in a windy picnic area--this should have been an oven project). I'm currently resting a broiled tri tip. The ingredients can of course be reduced way down, as I have rub for lbs and lbs of meat still!

Excellent rub for tri-tip. I couldn't find Savory Leaves, so just left that out. Also, since I was going to BBQ in a smoker, I used plain paprika instead of smoked paprika. This makes enough for two trip tip roasts of about 2.5lbs each. Used 1 med chunck of mesquite and 4 small chunks of pecan- smoked for 1.25 hrs at 225 degrees for med rare (137 internal temp).

I made this for myself and as part of a Christmas basket for several friends. It was unanimous. Everybody loved it. I've used it as recommended and countless other ways, including in a fantastic cheese omelet.

This was great on
grilled (beer-can
method) chicken. I
didn't have any
savory but
otherwise followed
the recipe. The
smoked paprika is
essential; it adds
a wonderful smoky,
earthy flavor that
works beautifully
with grilled meat.
This would also be
fantastic on fish.